Fill a large pot with water, add salt, and bring to a boil. Add 8 oz of pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, drain the rest, and set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté 2 minced garlic cloves for 1-2 minutes until fragrant, being careful not to burn.

Add the sardines to the skillet, breaking them into smaller pieces, and cook for 2-3 minutes until heated through.

Stir in the zest and juice of one lemon and 1/4 teaspoon of red pepper flakes, mixing well for about a minute.

Add the drained pasta to the skillet, tossing everything thoroughly. Add reserved pasta water as needed for desired consistency.

Season with salt and freshly ground black pepper. Serve garnished with fresh parsley and grated Parmesan if desired.